Fettuccine paneer alfredo

Here is fettuccine with cilantro and paneer (Fresh Indian cheese). You may substitute it with chicken or shrimp. A pulse of fresh garlic and cilantro with cream gives a delicious and fragrant flavor to the appealing alfredo sauce and fettuccine. Try it!

What you need: Serves 4

1 lbfettuccine pasta

½ lb paneer (Indian cheese) cut into cubes

A little parmesan cheese grated

4 sprigs of fresh whole cilantro

2 tsp butter

2 tsp olive oil

¼ cup milk

½ cup cream

¼ tsp red chili flakes, optional — for an extra spice kick

¼ tsp white pepper powder

2 tsp fresh cilantro chopped

3 garlic cloves chopped

½ cup scallions chopped

2 tsp carrot grated, for garnish

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or as per instructions on the box.

Meanwhile, wash, chop and prep the vegetables. In a food processor, add cilantro, 1 chopped garlic clove and cream. Give it a few pulses until the mixture is light green.

Cilantro alfredo recipe

In a medium saucepan over low heat, melt butter. Add the remaining chopped garlic. Once the aroma kicks in, add the chopped scallions. Cook a minute, stir in the cilantro cream and white pepper. Add the paneer cubes and milk; cook mixture in a low simmer, about 3-4 minutes. Stir in parmesan until melted, then chili flakes and a little salt; toss in the cooked fettuccine. Finally add the olive oil and garnish it with some grated carrot for color. Serve hot!